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Spinach and garlic soup with crisp croûtons and cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Heat the butter and oil in a pan over a medium heat. Gently fry the onion and garlic for 3-4 minutes, or until softened.

  3. Pour the stock into the pan and bring to a simmer, then stir in the cooked rice. Simmer for a further five minutes, then stir in the spinach until wilted. Stir in the cream.

  4. Blend the mixture using a hand-held blender until smooth.

  5. Meanwhile, for the croûtons, place the bread onto a baking sheet, drizzle over the oil and season, to taste, with salt and freshly ground black pepper. Bake for 5-10 minutes, or until golden-brown and crisp.

  6. Serve the soup with the croûtons on top.

Ingredients

For the soup

  • 25g/1oz butter
  • 1 tbsp olive oil
  • ½ onion, peeled, sliced
  • 1 garlic clove, peeled, crushed
  • 300ml/10½fl oz chicken or vegetable stock
  • 3 tbsp basmati rice, cooked according to packet instructions
  • 3 handfuls fresh spinach leaves
  • 2 tbsp double cream

For the croûtons

  • 1 slice white bread, cut into pieces
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

Shopping List

Spinach and garlic soup with crisp croûtons and cream

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